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  • Laila Mir

Bundt Cake


Vanilla Bundt Cake

I am calling this a vanilla bundt cake, but of course I have added my middle eastern twist to it. This moist, rich and fluffy vanilla cake is infused with rose water and cardamom, which are two ingredients you will find in almost all middle eastern desserts. Not only do I love the boost of flavor rose water and cardamom gives to desserts, but I also love the aroma they have especially after pulling the cake fresh out of the oven.
I’ll have to admit, it took me many attempts over time until I found a classic vanilla cake recipe. It’s simple yet very fluffy and moist. In my family and even culturally everyone enjoys a simple classic cake. I love to bake this cake for all occasions.

I baked this cake for my cousin who had to get surgery. I thought what better way to bring a smile to her face than cake. It was so hard to choose between taking her cake or flowers, but I went with cake.

The Recipe & How To


PREPARATION 10-15 Minutes

BAKE TIME ~30 minutes

SERVINGS 8-12



Ingredients


- 1½ cups flour

- 1½ cups sugar

- ½ cup unsalted butter 

- ½ cup milk

- 5 eggs

- 2½ tsp of baking powder

- 1½ tsp vanilla extract

- 2 tsp cardamom powder

- 2 tsp rose water

- ¼ tsp salt



Preparation


1. Preheat oven to 350°. Grease a bundt cake pan with baking/cooking spray. I used a bundt duet pan. 


2. Separate the egg whites and yolks. In a large bowl, using a hand mixer, beat together egg whites until fluffy. 


3. In another bowl, whisk together the egg yolks and sugar until creamy. Add the butter, milk, vanilla extract, rose water, and cardamom and beat until combined.


4. Mix the flour, baking powder, and salt.


5. Sift the flour mixture and add to the batter gradually. I sifted mine right over the batter. Beat until just combined.


6. Pour batter into greased bundt pan and smooth top. 


7. Bake on 350° for about 30 minutes. Cake is done when a toothpick inserted in the center comes out mostly clean.


8. Allow cake to cool at least 15 minutes before removing from the pan onto a cooking rack. 


9. Once completely cooled off, you can frost your cake, sprinkle powdered sugar over it, or do what I did, glaze it.


10. I prepared a simple glaze with powdered sugar, milk, and vanilla. I poured the glaze over the cake. I then sprinkled pistachios and rose petals over it.


11. Tips: Mixing the dry ingredients separately ensures that everything is evenly dispersed. Adding the dry ingredients gradually helps ensure that you don’t over-mix. It’s best if all ingredients are at room temperature.




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